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Report no. 782

Abstract

According to EU regulations, the ingredients used in feed for organic pigs must be 100% organic by 2009. There will be a four-year gradual transition from 80% to 100% organic feed and during this period, the organic percentage of the feed will be increased by 5 percentage points a year. The aim of this trial was to investigate the effects on quality and production of two different organic diets and a conventional diet. The trial comprised 180 pigs/group given either a conventional diet or one of two organic diets containing 80% or 100% organic ingredients, respectively.

The organic diets for the trial were formulated on the basis of the organic ingredients available at the time of the trial.

The trial comprised three groups:

There were no differences in production value regardless of whether the pigs were given diets containing either 80% or 100% organic ingredients. However, the pigs given the conventional diet had a significantly higher production value compared with the pigs given the organic diets. The reduced production value was caused by a lower daily gain and feed intake and by a poorer feed conversion, whereas there were no differences in lean meat percentage. The lower daily gain among the pigs fed the organic diets may be caused by a deficiency in some of the essential amino acids or a generally lower digestibility of the amino acids in the organic diets.

The methionine content of the 100% organic diet was 16% below the standard. The organic diets contained more unsaturated fat than the conventional diet. Fat was not added to the organic diets; the fat content of those diets primarily originated from soy beans, soybean cake, rapeseed cake and rape seed. 3% pig fat was added to the conventional diet.

The meat quality analyses revealed that:

• The meat of the pigs given the conventional feed was lighter in colour than that of the pigs given the organic diets. However, the difference was so small that consumers would not be able to recognise it.
• Meat from the conventionally fed pigs was more tender than meat from the organically fed pigs.
• The pigs given 100% organic feed had less tender meat than the pigs given 80% organic feed.
• The meat from the pigs given 100% organic feed had more pig smell, pig taste and metallic smell than the meat from the pigs given 80% organic feed.
• The meat from the pigs given the conventional feed had less taste of pig and metal than the meat from the organically fed pigs.
• The fat of the carcass was softer in the pigs given organic feed. When selecting ingredients for the organic diets it is particularly important to consider the risk of reducing the quality of the product due to softer fat.

The differences found in the sensory quality can only be explained from the ingredients used. In this trial, it was not possible to pinpoint the ingredients that cause the poorer taste of the organic meat.

To ensure a high level of productivity and high-quality organic meat, it is essential to:

• Comply with the nutrient standards issued by Danish Pig Production.
• Avoid using too much unsaturated fat in the diets and thereby in the carcass by using ingredients with the lowest content possible of unsaturated fat.
• Avoid using ingredients that give a deviating taste. We do not have any exact knowledge on this area, but a good point of departure is to meet the requirements issued by Danish Pig Production for maximum inclusion rates of ingredients.

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